Beet Pasta
A stunningly colorful pasta using beautiful and healthy beets.
Ingredients
- 4 1/2 cups all purpose flour
- 3 egg yolks
- 2 whole eggs
- 1/2 teaspoon salt
- 1 cup beet, pureed
Instructions
- Preheat your oven to 400 degrees
- Trim the greens off of 2 medium beets and place them onto a parchment lined baking sheet
- Bake the beets at 400 degrees for 45-60 minutes or until the beets are easily pierced with a knife
- Allow the beets to cool for 15 minutes
- Carefully peel the beets and place them into a food processor
- Puree the beets until they are as small and smooth as possible and then set them aside
- Place 3 cups of all purpose flour and 1/2 teaspoon of salt into a large bowl and form a well in the middle of the flour
- Add 3 egg yolks and 2 whole eggs into the well and whisk them carefully until smooth
- Begin to drag a little bit of flour into the eggs and whisk to incorporate
- Once the eggs have thickened a bit, add 1 cup of beet puree and whisk to combine it with the egg mixture
- Continue dragging in flour until a dough begins to form
- Transfer the dough onto a floured surface
- Knead, adding flour when necessary, until the dough is smooth and elastic and no longer sticky
- Wrap the dough tightly with plastic wrap and let it rest at room temperature for 60 minutes
- Unwrap the dough and place it onto a freshly floured surface
- Using a sharp knife or pastry cutter, divide the dough into 4 equal portions
- Work with 1 portion at a time, keeping the others covered with plastic
- Roll the dough, flipping occasionally, until it is very thin and uniform
- Cut into desired pasta shapes and lightly dust with flour
- Boil for approximately 3 minutes or until tender
- Transfer into a warmed sauce of your choice and serve immediately